Chicken Stuffed Chile

Jacqueline González
Jacqueline González
Poblano chile stuffed with chicken and cheese au gratin. A simple and delicious way to prepare poblano chiles. The chicken filling perfectly complements the rich flavor of this unique chile in Mexican cuisine. Be sure to try it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 Poblano chiles, without skin or seeds
  • 2 cups chicken breast, boiled and shredded 2 cups chicken breast, boiled and shredded
  • 1/4 onions, sliced 1/4 onions, sliced
  • 2 tomatoes, in cubes 2 tomatoes, in cubes
  • 1 cup corn kernels
  • 1/4 cups fresh cilantro, chopped 1/4 cups fresh cilantro, chopped
  • 1 cup sour cream 1 cup sour cream
  • 200 grams Manchego cheese, shredded 200 grams Manchego cheese, shredded
  • salt and pepper salt and pepper
Preparation
15 mins
30 mins
Low
  • In a pot, sauté the onion and add the tomato. Cook for 5 minutes.
  • Add the chicken and corn; add the cilantro and season with salt and pepper.
  • Add the cream and mix. Let it cool.
  • Stuff the chiles and sprinkle with cheese. Bake for 5 to 10 minutes.
  • Serve and garnish with cream and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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